Sautee garlic in olive oil for one minute. Add cauliflower, 3 c. broth, thyme, salt and pepper. Cover and boil until cauliflower is tender. Reduce heat to a low boil. Vigorously mix remaining 1 c. broth and cornstarch until dissolved. Add to pot, stirring often for five minutes until thickened. Add basil leaves and remove from heat. Puree in a blender in batches until smooth. Return soup to pot over medium heat and add beans and greens until heated through. Garnished with toasted pine nuts. Serves four.